Slow Cooker Mediterranean Egg Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean-inspired egg casserole with prosciutto, vegetables, artichokes, and two cheeses, cooked in a slow cooker. Perfect for feeding a crowd at brunch, make-ahead and minimal effort.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 ounces prosciutto (, cut into 1/2-inch-thick slices)
- 1 tablespoon butter
- 3 cups sliced cremini mushrooms
- 1/2 red bell pepper (, seeded and chopped (about 1/2 cup))
- 16 ounces Diced Hash Brown Potatoes
- One 10 ounce box frozen chopped spinach (, thawed and well squeezed)
- 1 cup frozen artichoke hearts (, thawed and quartered)
- 1/4 cup oil-packed sun-dried tomatoes (, drained and chopped)
- 8 ounces shredded cheddar and Swiss cheese
- 4 ounces goat cheese
- 8 eggs
- 1 tablespoon Grey Poupon Dijon Mustard
- 2 cups whole milk
- fresh basil leaves for garnish
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h 10m
- Sodium
- 663mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 545mg
- Calcium
- 267mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 663MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.